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Spaghetti Squash Gratin

November 6, 2009 by Nicole 51 Comments

Spaghetti Squash Gratin

While we normally eat spaghetti squash tossed with nothing more than a a bit of olive oil and a handful of fresh-grated parmigiano reggiano, I decided to splurge this time around and used the versatile squash to create a rich and creamy gratin.

This gratin was inspired by a recipe I found at Laura Rebecca’s Kitchen.  I’m sure her sour cream version is wonderful, and that’s what I had originally planned to make, but when I realized that I had some heavy cream that needed to be used, I opted for that instead.  I also added some shallots along with the garlic, and decreased the amount of herbs (mainly because I was completely out of fresh herbs).  The resulting dish was absolutely delicious!

We’ve actually been on a bit of a spaghetti squash kick around here lately, and have eaten it again since I made the  gratin.  This last time, I sauteed some garlic in olive oil, added a generous pinch of crushed red pepper, then tossed the spaghetti squash strands in the garlic oil until heated through.  I then seasoned it with salt and a handful of fresh chopped parsley and served it with a bit of fresh grated parmigiano reggiano.  Since this is one of my favorite ways to eat spaghetti, I thought I’d give it a try with spaghetti squash.  It was wonderful!

What’s your favorite way to eat spaghetti squash?

Spaghetti Squash Gratin

1 spaghetti squash, baked until tender*
1 large (or two small) shallot(s), chopped
2 cloves garlic, minced
1 tablespoon butter
1/2 t. dried thyme (or 1 teaspoon fresh chopped thyme leaves)
1/2 cup heavy cream
2 tablespoons sour cream
1 cup grated parmigiano reggiano, divided
salt, to taste
fresh ground black pepper, to taste

1. Preheat oven to 450 degrees

2. Remove seeds and shred spaghetti squash.  Place spaghetti squash strands in a large bowl, and discard shell.

2. Cook shallots in butter over medium-low heat until softened.  Stir in garlic, cook for a minute longer.  Scrape shallots and garlic into bowl with squash.  Add thyme, heavy cream, sour cream, and half of the cheese.  Toss together well until ingredients are evenly distributed.  Pour into a greased casserole and top with remaining cheese.

3. Bake uncovered in a preheated 450 degree oven for 20 minutes or until lightly browned on top.

Yield: approximately 6 servings

*How to cook spaghetti squash

Spaghetti Squash with Garlic and Red Pepper

1 spaghetti squash, baked until tender*
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
generous pinch of crushed red pepper
2 tablespoons fresh chopped Italian parsley
salt to taste
fresh grated parmigiano reggiano (optional)

1. Remove seeds and shred spaghetti squash.  Place spaghetti squash strands in a large bowl, and discard shell.

2. In a large saute pan, heat olive oil over medium heat.  Add garlic and cook until just lightly browned.  Add crushed red pepper, then add spaghetti squash.  Toss spaghetti squash strands until well-coated in the garlic oil and heated through.  Season with salt and toss with parsley.  Serve with fresh grated parmigiano reggiano, if desired.

*How to cook spaghetti squash

Around the Web:

  • Spaghetti Squash Gratin from Laura Rebecca’s Kitchen
  • Spaghetti Squash with Bacon and Turnip Greens from Cooking by the Seat of my Pants
  • Spaghetti Squash and Chard Gratin from Kalyn’s Kitchen
  • New Mexican Spaghetti Squash from Karina’s Kitchen
  • Moroccan-Spiced Spaghetti Squash from Smitten Kitchen

Filed Under: Casseroles, Herbs and Spices, Holiday, Side Dishes, Thanksgiving, Vegetarian

Previous Post: « Wordless Wednesday: Acorn Squash
Next Post: Let’s Get Old Fashioned: Homemade Kettle Corn Recipe »

Reader Interactions

Comments

  1. Jeff says

    November 12, 2009 at 10:47 am

    Woo hoo more squashy dishes especially involving cream which for some reason I have an overabundance of. I am getting bored the standard roast with spices and call it a day squash. Awesome job!
    Reply
  2. abby jenkins says

    November 14, 2009 at 11:09 am

    I think my new favorite way to eat spaghetti squash is this recipe! I am making that tonight! I have had a couple ss sitting around for a while, decorative AND delicious, my question is how do you know if they are still 'fresh' ? Guess cutting them open is the first step. Thanks for the recipe.
    Reply
  3. Paula - bell'alimento says

    November 14, 2009 at 6:17 pm

    Nicole I LOVE Spaghetti Squash. It's not only fun to look at but so much fun to eat. This gratin is gawgeous. I'm definitely putting this on the list. Might even make the Turkey Day lineup ; )
    Reply
  4. Deborah says

    November 15, 2009 at 1:53 pm

    Made this last night and enjoyed it so much.. What a great idea with spaghetti squash.. I used parsley and grated a little fresh nutmeg on top..yummy Debbie
    Reply
  5. Delaney says

    November 15, 2009 at 4:51 pm

    sorry, I don't know that got posted! i accidentally pasted something else I was typing! I can't figure out how to delete it...so if you could delete it for me... Anyways, got the stuff to make this for this week! I've only had spaghetti squash as if it were spaghetti with sauce. I'm excited! Never made gratin...
    Reply
  6. sarah says

    November 16, 2009 at 7:24 am

    i made the gratin for my housewarming party this weekend and it was a hit! thanks for the recipe!
    Reply
  7. Shannon says

    November 16, 2009 at 8:06 pm

    Nicole, I made this tonight in hopes of getting my 19 month old to eat some veggies and it totally did the trick. She ate a ton of it and, surprisingly, so did my husband. He's an avid squash bigot. He told me I could def make it again. YAY! Thank you!
    Reply
  8. cheffresco says

    November 17, 2009 at 7:11 pm

    Oh gosh, that looks amazing! I love spaghetti squash!
    Reply
  9. Kylie of Thin Crust Deep Dish says

    November 18, 2009 at 6:57 am

    Silly me; I would never have thought to make a gratin with spaghetti squash. But I love it so much, AND I love cheese (of course), so this is going in my queue of recipes to make. Thanks for sharing such a great idea.
    Reply
  10. jennywenny says

    November 18, 2009 at 4:36 pm

    Mmm, that looks nice. I decided to take mine and cut it in half, microwave for 2 mins, then poured tomato sauce and put meatballs in and then cover with grated cheese and baked. Spaghetti and meatballs!
    Reply
  11. Mrs. L says

    November 19, 2009 at 4:19 pm

    I have had such bad luck with spaghetti squash (just not getting tender enough no matter how long I cook it) that I swore off any spaghetti squash dishes. This though, might make me change my mind. Sounds really good.
    Reply
  12. dee says

    November 20, 2009 at 12:46 am

    i learned a new vegetable today!
    Reply
  13. CaribbeanRecipes.info says

    November 26, 2009 at 5:28 am

    This recipe looks very nice. Ian EasyCaribbeanShop.com
    Reply
  14. Christine says

    December 3, 2009 at 8:55 am

    OMG I never would have thought of making my spaghetti squash into a gratin — it's genius! Plus, I think my husband will eat that.
    Reply
  15. Deviled Eggs says

    December 6, 2009 at 11:26 pm

    I've bought spaghetti squash in the past but never knew what to do with it. Thanks for the recipe, it sure sounds wonderful!
    Reply
  16. Melissa says

    December 8, 2009 at 8:20 am

    Wow, I made this last night....a test run for my Christmas dinner. It was delish! If I wasn't a vegetarian I would add diced ham to this gratin. :-)
    Reply
  17. Amanda says

    December 9, 2009 at 10:51 am

    I love this idea and will deffently try it. I made acorn squash last night so this will have to be the star in next weeks dinner line up! A side note on this webpages layout, Your photo and text is aligned to the right rather than the center like the rest of your site. I love watching and following your site and been doing so for the last three or four years! Keep it up!
    Reply
  18. Coconut Recipes says

    December 10, 2009 at 12:47 pm

    Looks delicious!
    Reply
  19. celeste p says

    December 31, 2009 at 8:13 pm

    Hi Nicole, I can't wait to try this, I grew some killer spaghetti squash this year! :0)
    Reply
  20. Lisa says

    October 18, 2010 at 8:15 am

    Made this last night, SOOO yummy, thank you!
    Reply
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